Welcome to our delightful culinary journey featuring Ridiculously Easy Lemon Raspberry Scones! If you crave a treat that’s zesty, buttery, and incredibly easy to make, you’re in the right place. These scones are perfect for brunch, a cozy tea time, or just a simple snack to enjoy with family. Fun fact: I whipped these up one morning when unexpected guests arrived, and they devoured them within minutes! Everyone loves a recipe that saves the day, and these lemon raspberry gems bring the sunshine to your table. With just a 35-minute total prep and bake time, you’ll soon be a scone superstar! If you enjoyed our Easy Chocolate Chip Cookies, you’ll definitely want to try these zesty treats. Let’s get started!
What is Ridiculously Easy Lemon Raspberry Scones?
So, what gives Ridiculously Easy Lemon Raspberry Scones their catchy name? It’s all about simplicity and flavor! With just a handful of ingredients and quick steps, these scones come together faster than you can say “scone-tastic!” As they bake, your kitchen will fill with the mouthwatering aroma of lemon, making it a true delight for your senses. Plus, you know the classic saying, “the way to a man’s heart is through his stomach”? Well, these scones are definitely the shortcut! Why not give this quick and tasty recipe a try? You might find them disappearing faster than you can say “breakfast!”
Why You’ll Love This
Now, let’s talk about why you absolutely need these Ridiculously Easy Lemon Raspberry Scones in your life. First, the main highlight is the delightful balance of tangy lemon zest and sweet raspberries. They create a flavor explosion that’s just heavenly! Secondly, making them at home is a smart cost-saving move compared to your favorite bakery splurge. Plus, you have control over the ingredients, ensuring freshness and quality. Lastly, with their light, fluffy texture and slight crunch, these scones are simply irresistible. If you enjoyed our Blueberry Muffins, you’ll be thrilled with these too! I encourage you to give this delightful recipe a shot and enjoy a perfect treat that will make your mornings shine.
How to Make
Quick Overview
Making Ridiculously Easy Lemon Raspberry Scones is a breeze! They are light, fluffy, and bursting with fresh flavors, making them a satisfying snack or breakfast option. The best part? It won’t take long at all—only about 35 minutes from start to finish! You’ll love how simple and delicious they are.
Ingredients
To make these delightful scones, you’ll need the following ingredients:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 medium-size lemon
- 1/2 cup fresh raspberries
Step-by-Step
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.
- Place 1 cup of heavy cream in the freezer for about 10-15 minutes to chill it.
- In a microwave-safe bowl, melt 8 tablespoons of butter and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, lemon zest, and salt until fully combined.
- Combine the chilled heavy cream with the melted butter, stirring until you see small clumps forming.
- Pour the butter-cream mixture into the dry ingredients. Mix gently until just incorporated—don’t overmix!
- Carefully break raspberry halves over the batter, folding them in gently to distribute without crushing.
- Scoop mounds of batter onto the prepared baking sheet and place them in the fridge for at least 15 minutes to firm up.
- Bake the scones for 18-22 minutes until they’re golden brown.
- Once baked, let them cool on a wire rack before serving.
What to Serve Ridiculously Easy Lemon Raspberry Scones With
These scones pair wonderfully with a steaming cup of tea or coffee for your morning bliss. They can also be accompanied by a light fruit salad to bring out their zesty flavors. Consider a dollop of clotted cream or a sprinkle of powdered sugar on top for an extra touch of sweetness. You might even enjoy them with a drizzle of honey or a homemade lemon glaze for added flavor delight!
Top Tips for Perfecting
- For added zest, feel free to mix in lemon extract or additional lemon zest!
- If fresh raspberries aren’t available, you can substitute them with frozen ones—just be cautious not to overmix, as they can break apart more easily.
- Make sure to measure your flour correctly—spoon and level it to avoid dense scones.
- Don’t skip the chilling step before baking; it helps create that fluffy texture.
Storing and Reheating Tips
To ensure the freshness of your leftover scones, store them in an airtight container in the fridge for up to 3 days. If you prefer to freeze them, wrap each scone tightly in plastic wrap, then place them in a freezer bag where they will stay fresh for up to 2 months. To reheat, simply pop them in the oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through, bringing back that delicious fresh-baked aroma.
FAQs
Can I use other fruits instead of raspberries?
Absolutely! Fresh blueberries or chopped strawberries work wonderfully too.
Can I make these scones gluten-free?
Yes! Substituting all-purpose flour with a 1:1 gluten-free baking blend usually works well.
What if I don’t have heavy cream?
You can substitute with whole milk or buttermilk, although the texture may vary slightly.
Can I make the dough ahead of time?
Yes! You can prepare the dough, scoop it onto the baking sheet, and cover it tightly in the fridge overnight before baking!
Conclusion
If you’re looking for a delightful treat that combines tangy citrus and sweet berries, then Ridiculously Easy Lemon Raspberry Scones are the answer! They’re simple to make and perfect for sharing with loved ones. Whether for a leisurely weekend brunch or a busy weekday breakfast, these scones will bring smiles to your table. So roll up your sleeves and enjoy this delicious recipe that’s sure to become a family favorite!
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Lemon Raspberry Scones
Ingredients
Scone Ingredients
- 2 cup all-purpose flour Make sure to spoon and level to avoid dense scones.
- 8 tablespoons butter Melted and slightly cooled.
- 1 cup heavy cream Chill in the freezer for 10-15 minutes before use.
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium-size lemon zest Zest from one lemon.
- 1/2 cup fresh raspberries Gently break into halves.
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Chill 1 cup of heavy cream in the freezer for about 10-15 minutes.
- Melt 8 tablespoons of butter in a microwave-safe bowl and set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt until fully combined.
- Combine the chilled heavy cream with the melted butter, stirring until small clumps form.
- Pour the butter-cream mixture into the dry ingredients. Mix gently until just incorporated.
- Carefully fold in raspberry halves without crushing them.
- Scoop mounds of batter onto the prepared baking sheet and refrigerate for at least 15 minutes.
Baking
- Bake the scones for 18-22 minutes until golden brown.
- Let them cool on a wire rack before serving.
